Ingredients
Equipment
Method
Preparation
- In a mixing bowl, combine graham cracker crumbs and melted butter, stirring until moistened. Firmly press into mini muffin tins or shape into taco shells and freeze for 15-20 minutes.
- In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add sugar and vanilla, mixing well. Pour in heavy cream and beat for 2-3 minutes until thick and fluffy.
- Gently chop the fresh strawberries and fold into the cheesecake filling using a spatula, mixing until combined.
- Spoon cheesecake filling into the frozen taco shells, filling nearly to the top. Use a spatula to smooth the surface.
- Sprinkle additional chopped strawberries and pecans on top before serving. Enjoy immediately for best texture.
Nutrition
Notes
For best results, serve immediately after assembling to maintain the texture of the shells and filling.
